Page:Sushruta Samhita Vol 1.djvu/487

Chap.XLII.] elements, admits of being divided into six different kinds, such as sweet, acid, saline, pungent, bitter and astringent. These, in their turn, being combined with one another, give rise to sixty- three different kinds. A sweet taste is largely endued with attributes which specifically appertain to the material principles of earth and water. An acid taste is pre-eminently possessed of attributes, which belong to the elementary principles of earth and fire. A saline taste is mostly endued with attributes which characterise the elements of water and fire. A pungent taste is largely possessed of attributes, which mark the elementary principles of air and fire. The specific attributes of air and sky predominate in a bitter taste. The specific properties of earth and air should be regarded as dominant in an astringent taste.

Tastes such as sweet, acid and saline are endued with the virtues of subduing Vayu. Tastes such as sweet, bitter and astringent are possessed of the virtue of subduing the deranged Pittam. Tastes such as pungent, bitter and astringent tend to subdue the deranged Kapham.

The Vayu is a self-origined principle in the human organism. The Pittam owes its origin to the bodily heat (Agneya), while the origin of Kapham is ascribed to the presence of watery (Saumya) principle in the body. Tastes such as sweet, etc. are augmented by